Tuscan Antipasti

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Heat a tablespoon of oil in a frying pan and fry the peppers on their skin side for ten minutes until the skin is burnt. Take them out and let them cool down. Meanwhile, clean and wash the carrots, cut them in half lengthwise and cut them diagonally into pieces. Clean, wash and halve the mushrooms. Halve the garlic. Remove the cloves from one half.

2. 2

   Peel and crush two cloves. Wash and dry lemon and cut into three slices. Heat three tablespoons of oil in a pan. Fry half a garlic onion and lemon slices in it, remove. Fry the rest of the garlic and carrots for seven minutes. Take them out. Add the mushrooms to the hot frying fat and fry for five minutes. Sprinkle sugar in the frying fat and let it caramelize. Deglaze with vinegar and simmer for two to three minutes while stirring. In the meantime, remove the skin from the peppers. Wash the basil and parsley and dab dry.

3. 3

   Take them out. Add the mushrooms to the hot frying fat and fry for five minutes. Sprinkle sugar in the frying fat and let it caramelize. Deglaze with vinegar and simmer for two to three minutes while stirring. In the meantime, remove the skin from the peppers. Wash the basil and parsley and dab dry. Pluck parsley leaves from the stalks and chop finely. Mix parsley, carrots and garlic cloves. Arrange olives, vegetables and mushrooms on a plate. Drizzle with stock. Garnish with half a garlic bulb, basil and lemon slices

4. 4

   Pluck parsley leaves from the stalks and chop finely. Mix parsley, carrots and garlic cloves. Arrange olives, vegetables and mushrooms on a plate. Drizzle with stock. Garnish with half a garlic bulb, basil and lemon slices

Nutrition Facts

KCAL
220 kcal

CARBS
16 g

FATS
15 g

PROTEINS
5 g